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Minestrone with Asiago Cheese

Russ Myers


A soup which will warm your entire family on those cold Winter days


★★★★★ 1 vote

8 Servings
20 Min
30 Min
Stove Top


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1 Tbsp
olive oil
onion, coarsely chopped
2 stalk(s)
celery, coarsely chopped
4 clove
garlic, minced
1 can(s)
(28 ounce) diced tomatoes
2 can(s)
(8 ounce) tomato sauce
4 c
(32 ounces) vegetable broth
3 Tbsp
fresh oregano, chopped
2 Tbsp
fresh basil, chopped
1/2 c
ditalini pasta (a type of pasta that is shaped like small tubes)
1 can(s)
(15 ounce) kidney beans, drained and rinsed
2 c
baby spinach, stems removed
1/2 c
grated asiago cheese

How to Make Minestrone with Asiago Cheese


  • 1Heat olive oil in a large soup pot over medium heat. Add onions and celery and saute for about 4 minutes. Add garlic and continue to cook for 1 minute.
  • 2Stir in tomatoes, tomato sauce and broth. Remove two cups of the soup mixture and puree in a standard blender or with an immersion blender. Add mixture back into the soup pot.
  • 3Add oregano, basil and pasta. Bring to a boil, reduce heat and simmer for 10 minutes.

    Stir in beans and spinach and continue to heat for 5 minutes until pasta is al dente.

    Ladle soup into serving bowls and sprinkle cheese over each serving.

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About Minestrone with Asiago Cheese

Main Ingredient: Vegetable
Regional Style: Italian

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